Peanut Chicken


  • soy sauce
  • lime juice
  • ginger
  • garlic
  • chili
  • brown sugar
  • water
  • chicken
  • peanut butter

So, step one of this is a sealable plastic bag. You stick in a fair amount of soy sauce, double that of lime juice, chili powder or paste, either fresh or ground ginger, whatever you have on hand, minced or powdered garlic, and brown sugar. Squish that together until it’s some better value of mixed.

Skip my next step, which was checking on a different thing and spilling half the marinade and swearing and then adding stuff again.

Add a whole bunch of chicken! I added something like five boneless skinless thighs. Add whatever fits comfortably, then add some water on top of that so everything’s comfortably covered but the marinade is still dark and concentrated. Seal it up and stick it somewhere to marinate – I threw it in the freezer because there are a bunch of leftovers in the fridge currently.

When you’re ready to make it, cut the chicken into a saucepan with your kitchen shears and let that cook on medium for a couple minutes while you set up your rice cooker. I was making enough for dinner for both of us plus lunch for a week, so I used a cup and a half of rice with three cups of water.

Add the rest of the marinade to the chicken, plus a couple great big spoonfuls of peanut butter. Like, a lot of peanut butter. Let that simmer until it’s all combined and the chicken is done, adding more chili to taste. Serve over rice!

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